White Balsamic Grilled Vegetable Flatbread

Crispy. Fresh. Full of Flavor.

This is the kind of recipe that looks impressive but takes very little effort.

Crispy flatbread, roasted vegetables, melted mozzarella, and a drizzle of white balsamic that ties everything together.

Light enough for summer. Satisfying enough for dinner.

Ingredients

• 1 flatbread or naan
• 1/2 zucchini, sliced
• 1/2 red bell pepper, sliced
• 1/4 red onion, sliced
• 1 cup shredded mozzarella
• 2 tablespoons Seven Barrels White Balsamic Vinegar
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Optional: fresh basil or arugula

Instructions

1. Preheat oven to 425°F
2. Toss vegetables with olive oil, salt, and pepper
3. Roast vegetables for 12–15 minutes until slightly charred
4. Place flatbread on a baking sheet
5. Top with mozzarella and roasted vegetables
6. Bake for 8–10 minutes until cheese is melted and edges are crisp
7. Remove from oven and drizzle with White Balsamic Vinegar
8. Top with fresh basil or arugula if desired
9. Slice and serve

Why This Works

White balsamic adds brightness without overpowering the vegetables.

You get:

• light sweetness
• balanced acidity
• fresh flavor that cuts through the richness of the cheese

It keeps the flatbread flavorful without feeling heavy.

Make It Anytime

Perfect for:

• quick dinners
• appetizers
• summer entertaining
• light lunches

The Flavor That Makes the Difference

Seven Barrels White Balsamic Vinegar adds a smooth, crisp finish that elevates simple ingredients.

→ Shop White Balsamic Vinegar

Pro Tip

Drizzle the balsamic after baking, not before.

That keeps the flavor bright and prevents it from cooking away in the oven.

Pair It With

• Fresh salad
• Grilled chicken
• Wine night
• Soup or pasta